A List of Articles used in Confectionary, &c., pp.174-175.

[Old Scottish Recipes Contents]

A confection pan. 
The hooks and eyes of the casting pan should be oiled from time to time, as it makes the motion easier. 
A stove, and a crane for it. 
An iron standard, which is placed before the stove to hold the sieves with the comfits to harden, while in the course of making. 
A scraper, to clean the bottom of the pan when coated with sugar. 
One large brass or copper pan, with two handles, to clarify 30 or 35 pounds sugar. 
One ditto half the size, to boil 12 pounds barley sugar. 
One ditto smaller, with a bow handle, to hold skims and boil small quantities of syrup
A tin ladle to hold a pint (mutchkin) with which the syrup is poured upon the comfits when making. 
One tin or copper skimmer. 
One barley sugar stone. 
One pair large scissars. 
Eight peppermint cutters, of various shapes. 
Lozenge cutters. 
A large marble mortar and pestle. 
One small ditto. 
One ditto glass mortar and pestle. 
Six rims of sieves, on which is nailed bottoms of coarse linen, to hold confections when on the oven head, or stove. 
One dropper, for purling corrianders, &c. it is suspended above the pan, filled with boiling syrup, and made to fall, or drop, very quick. 
A hair sieve for straining the skimmings of sugar. 
One ditto for sifting sugar. 
One lawn ditto, for ditto. 
One brass wire ditto. 
One whisk for whites. 
One ditto for yolks. 
One ditto for creams
Two wooden beaters, for beating of the yolks and sugar in making cakes
One cane whisk. 
Two iron wire riddles, used in making and candying orange peel, &c. 
An oven. 
A choffer. [Portable fire grate where the fuel is burnt.]
A hook for drawing about and turning the coffer. 
One iron peel and a wooden ditto. 
A mop for cleaning out the oven; after dusting it out, the mop is dipped in water, all the loose water thrown off, and the bottom of the oven well cleaned; this is repeated every day, or time the oven is used. – The oven is usually heated with billets of wood burnt on the bottom of the oven, at the same time the choffer is lighted, and when of a proper heat it is well cleaned out. This is the quickest way of making the oven ready. 
Two dozen tart pans, of various shapes. 
Four dozen small queen cake pans, round and scalloped. 
Four dozen ditto round and other shapes, as hearts, &c. 
Four dozen spunge cake pans, of various sizes; they are long and coffin shaped. 
Gatto and other shapes for cakes, made of copper and double tin. 
Large and small tin frames, oblong square shaped, to hold from eight ounces to eight pounds seed cake, or diet loaf
Four large sheets of tin, having the edges turned up, to hold tablets, rout cakes, &c. 
Twelve tin sheets for peppermint drops, lozenges, &c. 
Tin and iron sheets for placing pastry upon when baking. 
Shapes for cutting out clove biscuits; they are made of narrow slips of tin nearly half an inch in breadth and folded, or made in shapes of stars, clubs, diamonds, &c. and the ends soldered. 
Moulds for gingerbread loaves and cakes
Ditto for gum paste
Two sets of paste cutters, one round and one oval. 
One set of plain round ditto. 
A paste knife, or lance. 
A spatula. 
One runner. 
One large and one small painter’s brush, for glazing pastry and gingerbread, &c. 
One squirt, or syringe, with three stars, various, for almond biscuits
A leather bag, with a pipe, for dropping ratafia biscuits
A cannister for dropping peppermint
A jelly bag made of temmy cloth, used chiefly in making red and black currant, and other fruit jelly
One ditto made of flannel for calfsfoot jelly, &c. 
One wood frame with hooks for suspending it. 
Four wooden spoons, various. 
A wooden rolling-pin for pastry. 
A prickle. 
A scraper for cleaning the table, or board. 
A grater. 
Several small pieces of horn, the same as that used in making lanterns, for cleaning out pans after making cakes, biscuits, &c. 
Shapes for all kinds of jellies, made of tin or Staffordshire stone ware. 
Various moulds made of pewter for ice fruits
Two pewter pots for freezing the cream
Two pewter spades, or spoons. 
An ice-pail, in which the freezer is placed, and the pail filled up with pounded ice and salt well mixed. 
A small tub, in which the moulds are packed amongst ice to firm and harden, and to be kept until they are wanted. 

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